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I'm giving five stars for this recipe, because I'm so glad to have found a version that I could adapt to get what I've wanted for a long time. My changes: use salted butter, don't add salt, add one egg, juice of one orange (about 5 tablespoons more or less), 2 tablespoons of sour cream; I shaped each scone to about the size of an egg; baking time was the same. Perfection!

Delicious. I used cream of mushroom soup, a 12-oz. bag of Kroger mixed vegetables and since I didn't have any baking mix, I made a crust of 1 cup of self-rising flour, 4 tablespoons butter. 1/2 cup evaporated milk and 1 egg, a dash of salt and a pinch of baking soda. I added a couple tablespoons more of milk to make it thin enough to spread. Came out with a golden crust after 25 minutes. Tried this with leftover beef with great results. Will make again and will try different cream soups like chicken, celery, etc.

Made this as written except I had no fresh parsley and I baked it according to another reviewer's suggestion. Delicious and simple; served it with rice; I bet macaroni and cheese with freshly-sliced tomatoes would go great with this. Will definitely make again.

Wonderful bread and to me it is like Schlotsky's. I'm a novice baker, so it was somewhat annoying to use a thermometer so the yeast was just right, but I took the time for the water and milk. I followed the recipe pretty much as is, adding a little more salt and using three cake pans instead of pie plates. Made wonderful sandwiches with provolone cheese, lunchmeat, and olive salad (toast bread brushed with olive oil). This toasts beautifully. Try it, you will love it.

I saw this recipe in Taste of Home magazine several years ago and have made it ever since. People love my coconut pie when I take it to family gatherings or groups. My secret is I use mostly evaporated milk with a little water. It gives the pie a great creamy texture. I also use Mexican vanilla, which really makes a difference.

This is it! This was the recipe I was looking for. Left out the onion because I wasn't in the mood to chop one, but will try it next time; no dry mustard, used a squirt or two of dijon mustard. Delicious! Wife went on and on about how good it is. Will make it again for sure. Baked it in a 9X13 glass pan.

An okay pie for us, the recipe was easy to put together, although the pie crust browned a little too much even though I shaved of 5 minutes from the baking time, so be careful. Too sweet; texture between a custard and pecan pie.

Used two lemons and filled out rest of cup with bottled lemon juice as another reviewer suggested. It really does work; our microwave cooked this at 4 minutes. We served this with English muffins and tea; this lemon curd is refreshingly sweet and delicious.

Really good, took some time (I gave up on grating for the frosting, just used orange extract since I ran out of oranges) and used butter and a teaspoon of vanilla. Almost scone-like with a mild orange flavor that makes them addictive. You'll definitely share these, recipe makes a lot.

I would've given this four stars but based on my wife's 2, it averages out to three...I liked that it was a hearty, simple breakfast dish but it did take some effort with the potatoes; she didn't like the proportion of ingredients and felt like it was to heavy, something maybe for a deer camp but not for everyone.

Had to substitute 1 can of soup with cream of mushroom, cooked potatoes in chicken broth, also added a little Asian hot sauce just to add a touch of spice. Delicious stuff, easy, and of course, leftovers are even better.

Delicious flavor but did not rise right. I followed the directions to the letter: exact measurements, fresh yeast that bubbled, warm water, but the loaf appeared to rise and then fall hard. The crust was crunchy and hard. The inside tasted good but needed a little more salt. My bread machine manual DID warn that yeast is never to touch liquid, but so many gave positive reviews that I tried to do it as written. May try again putting ingredients in different order.

Followed the recipe with good results. Will make again, will probably reduce the sugar just a bit. This went well with, believe it or not, hot dogs. Seems like it would go well with any picnic foods as a side dish in addition to traditional Mexican fare.

Followed reviewer's suggestion to increase ingredients by half for a 9 x 13 pan; worked great, added a can of mushrooms, drained, to recipe and some seasonings (garlic powder, dash of chili powder). Will make again because it is so easy to make, uncomplicated ingredients and it tastes good.

Never have made mashed potatoes from scratch; this recipe inspired me: I used a 5-lb. bag of Yukon gold potatoes, doubled the butter, used evaporated milk and some of the potato water to make about 3/4 cup, added 2 teaspoons of garlic powder, and used black pepper. I scrupulously scrubbed the potatoes and cut out any eyes before quartering. They were easy to boil and mash before using the hand mixer to whip them into shape. When it's this easy, instant potatoes become less of an option.

My wife said this was "a piece of heaven!" when I first served it to her; she went on and on and said it was better than hers, which is no small feat. I doubled the recipe and used five bananas and a lunch-sized container of applesauce. I also substituted demerara sugar, which is a coarser and browner than regular sugar and made a delightfully textured topping, and added some freshly grated nutmeg. I was worried at first because the batter was thinner than I expected and it only filled a large loaf pan and one small one. Plus the length of time and temperature were different than I'd seen before. Weeelll, safe to say, there was no problem.

My wife raved over these, I though they were good; I added a teaspoon of vanilla and had to bake them 20 minutes; the batter seemed really thin but they baked up fine with a cake-like texture. As another reviewer stated, these make more than 12 when baked in a standard-sized muffin pan. I still feel like they "need" a little something extra (maybe it's that orange juice another reviewer is talking about or some white chocolate chips). Buttermilk makes the best pancakes and cornbread at our house and now we can add muffins to the list.